F-Word Farm

19/07/2024

Caramelized Onion Vinegar!

Another limited edition vinegar made from black onions & black garlic! Black onions are something you can’t find anywhere else (that I know of!). I used the same process I use to make black garlic to create deeply savory, black onions. The result is a vinegar reminiscent of French onion soup!

Use on salads, bread, in sauces, with cheese, and probably in your next dirty martini!

Dropping tomorrow - just in time since the Black Garlic Fire Cider sold out today! 😭

19/07/2024

Deviled eggs!

6 egg yolks
3 tbsp mayo
1 tsp honey mustard
1 tsp truff hot sauce
1 tsp Black Garlic fire cider
Pinch of salt

18/07/2024

Smashed cucumber salad!

From my brief reading, the smashed cuke idea came from China and there are lots of variations. This one is based on NYT cooking recipe. The dressing is legit SO good and can go on anything, fish, chicken, or other veggies!

Dressing:
1.5 Tbsp Strawberry Hibiscus Vinegar*
2 tsp sugar
1 tsp salt
2 tsp sesame oil
2 tsp soy sauce

Salad:
2 ish lbs of thin skinned cukes (Japanese varieties best)
2 large garlic cloves, very finely minced
2-4 minced chilis (optional but recommended)
Minced cilantro (optional)

1. Combine all dressing ingredients and mix till dissolved. Put this on anything.
2. Put cukes on a cutting board and smash with the back of the knife all down its length. Roll and smash again. It usually breaks into 4 segments and is fun! Cut them into bite sized chunks.
3. Set in strainer (leave behind seeds on cutting board) and add pinch of salt and sugar. Let sit at least 30 minutes to pull some liquid out.
4. Shake off the liquid and set cukes on platter with garlic & chilis. Drizzle with olive oil or neutral oil & mix, then add dressing.
5. Enjoy!

*can be subbed for another fruity vinegar

17/07/2024

16/07/2024

Dracut’s “Meet your Farmer” this Friday Farmer Dave's 2-6 ! See ya there! 🍾

09/07/2024

Ain’t no vamps getting in this house

30/06/2024

Stop by the Market Manager's tent on Monday, July 1! We have a special (and FREE) 4th of July BBQ Basket drawing!

- 4 Beef Patties and 1 Package of Link Sausages from Spring Brook Farm
-1 lb Shrimp from Seafood Express Co
-1 Bottle of Strawberry-Hibiscus Honey Vinegar from F-Word Farm
-Full of Fresh Produce from Gaouette Farm, Stillman's Farm,
Pleasant Valley Gardens: The Bonanno Family Farm and Meta Microgreens
-Bottle of Mead from Blisspoint Meadery
-Bottle of Craic Sauce

OVER $100 VALUE
FREE 1 entry per person
- 21 years and older
- Drawing at 6:30pm (need not be present to win but basket must be picked up by 7pm or an alternate winner will be chosen)

29/06/2024

Farmer’s Market Schedule for July! Excited to announce I am going to be vending one of my favorite events - Lowell Folk Fest!! If you haven’t been, you must! Great food, music, and of course vendors ☺️

7/6 9-1 Haverhill, 10 Church Street, Bradford
7/7 10-2 Salem, NH, 77 Rockingham Park Blvd.
7/11 4-7 Tewksbury Market, 288 Livingston Street
7/13 9-1 Wakefield Market, North Ave Hall Public Park
7/18 4-7 Tewksbury Market, 288 Livingston Street
7/20 9-1 Haverhill Market, Bradford Common
7/21 10-2 Salem, NH farmers market, 77 Rockingham Park Blvd
7/22 3-7 Billerica, 793 Boston Rd
7/27 12-7:30 Lowell Folk Fest!!
7/28 12-6 Lowell Folk Fest!!

Hope to see you soon! 😊

28/06/2024

Low inventory alert 😳 😭 I think it’s the fastest one yet. Got another in the works but it’s gonna be a little bit. Good things take time ☺️

11/06/2024

The Tewksbury Community Market is open this Thursday, June 13, from 4pm to 7pm, at Livingston St. Park (288 Livingston St.), in the parking lot behind the Recreation Center.

Come get your fresh produce & more from our favorite farmers and gardeners, including Bittersweet Herb Farm, Bitz N Peace Farm, Farmer Palmer, F-Word Farm, Liberty Hill Farm, Pleasant Valley Gardens: The Bonanno Family Farm, and Tewksbury Public Library Community Garden.

The full lineup with all 31 vendors scheduled for June 13 can be found at https://tewksburymarket.com.

08/06/2024

Nature is so f-wording cool!! This is a bean I accidentally pulled out while weeding. Check out those little balls on the roots. What they do is amazing

They essentially take nitrogen from the air, work with soil microbes, and convert it into the soil in a form plants can use (plants need nitrogen).

Using plants like beans is a way to avoid using chemical fertilizers, and keeps nature, the plants, and the farmer happy.

ning

25/05/2024

Smoked Green Tomato Fire Cider Vinegar! 🤤🍅🧄

Last new release for a bit! Releasing tomorrow 5/26 10-2!

This is a punchy baby, made with 100% F-Word Farm produce! You don’t get much more local than that. Upfront smell & taste is reminiscent of bacon! Goes so well on salads, avocados, fish, veggies or chicken. Would be killer on caprese, in salsa, tomato soup (dip in bacon grilled cheese!), make pickles, top fried green tomatoes, mix into cocktails....anywhere!

Come check it out tomorrow and at all the markets I’ll be doing this summer till it’s gone! ❤️🙏🥰

16/05/2024

I am feeling so grateful for everyone that came to class last night - and to everyone that’s come to any of my classes, markets or shown support in any way. You all help me live my passion every day! ❤️🙏

And of course to all the coordinators who also have made this possible over the last couple of years. I couldn’t do it without you either!

This small business life isn’t easy, but some days make it all feel so worth it 🥰

I didn’t take any pics last night (whoops) but this is an awesome one taken at the beautiful by for a Fermentation Overview class.

To all the places 🙏🙏 Raeann .library .library .garden.club

And to all the markets past, present and future 🙏❤️ for being my first! and upcoming:

12/05/2024

Farmer’s Market Schedule through June!

5/18 10-2 UML Greenhouse/plant sale! 69 Pawtucket Street, Lowell, MA
5/26 10-2 Salem, NH farmers market, 77 Rockingham Park Blvd.
6/2 10-4 Herbstalk! The Armory, Somerville, MA
6/6 4-7 Tewksbury Market, 175 Chandler Street
6/9 10-2 Salem, NH farmers market, 77 Rockingham Park Blvd
6/13 4-7 Tewksbury Market, 175 Chandler Street
6/15 9-1 Wakefield Market, North Ave Hall Public Park
6/20 4-7 Tewksbury Market, 175 Chandler Street
6/22 9-1 Haverhill Market, Bradford Common
6/23 10-2 Salem, NH farmers market, 77 Rockingham Park Blvd
6/27 4-7 Tewksbury Market, 175 Chandler Street
6/29 9-1 Wakefield Market, North Ave Hall Public Park

Hope to see you soon! 😊

11/05/2024

Black Garlic FIRE Cider Vinegar 🔥🧄🖤 dropping tomorrow! Just in time to kick off outdoor farmer’s market season!

This vinegar is a mix of over 15 varieties of heirloom hot peppers I grew and lots of black garlic I grew/made! Doesn’t get much more local than that :) My aim was to make a sort of hot sauce vinegar, and I’d say I did just that! Use it anywhere you’d use hot sauce, but with the benefits of probiotics!

This baby is packed with flavor. You get a complex almost caramel-y sweetness up front followed by a little bit of burn from the hots! It’s that sweet heat.

Mix this into cocktails (spicy margs, micheladas, or martinis), in dips, as a shrub (tomato shrub!), sauces, as a fish cure, pickle maker, or as a marinade. Wherever your fire-y heart desires!

14/04/2024

Low inventory alert 😭

That is all 🙏🙏

13/04/2024

12/04/2024

02/04/2024

Spring farm & forage salad!

For years I would say to myself, “man, wouldn’t it be SO cool if I could just walk around the woods or my yard and be like, oh, you can eat that!” And eventually I realized everything is learnable 🥰 it’s exciting cause there will always be something to learn!

I used farro (spiced with baharat), some of the last of my winter squash, red onions, prunes & local chicken. Then I adorned it with my stinging nettle mint vinegar.

Greens I collected from the yard and garden:
Salad Burnett - underrated green that finishes like sweet cucumber
Garlic mustard - garlicky/mustardy
Perennial arugula - the spicy kind 🌶️
And a lil Dames Rocket greens

Just delicious!

02/04/2024

Markets of April! See you with there with local, live, probiotic vinegars:
4/14 & 4/28: Sundays 10-1 @ Labelle Winery, 14 NH l-111, Derry, NH
4/3: University Crossing, UMass Lowell 1-4

Bunch of other great vendors at the markets too!

24/02/2024

Vermouth Vinegar & Concord Grape Shrub!

1/2 cup Concord grapes (or other fruit)
1/2 cup sugar
1/2 cup F-Word Farm Vermouth Vinegar

1. Combine grapes and sugar with a couple tbsp water over medium low heat, stirring frequently and mashing fruit as you go until it is broken down and sugar is dissolved. Shut off heat.
2. Once it has cooled, add the vinegar. Stir to combine. Cover and let sit overnight to infuse.
3. Next day, strain ( reserving solids for other use or compost ). Store in the fridge where it will last for months.

You have now made a shrub! How to use your shrub:
Probiotic soda:
1. Put about 1 oz in a cup with ice and top with 6-7oz of seltzer water. How much is up to you! You could also use this to make cocktails or mocktails as well.

Shrubs stem from a history of using vinegar to preserve fruit. You can make any kind you like! Including using other sweeteners like honey or maple syrup. Even using just fruit juice! Other ideas:

Blackberry or Cherry: Vermouth Vinegar
Strawberry & Honey: Strawberry Hibiscus Vinegar
Tomato: Celery Vinegar
Strawberry or Rhubarb: Rhubarb Ginger Fire Cider

The world is your shrub oyster!

20/02/2024

Hells bells -Good Mother Stallard Beans with smoked ghost chili miso

Last year I made a smoked ghost chili syrup for a bar pop up event. The chilis had so much flavor left, I made them into a “miso” (just basically added koji & salt).

I heated a tbsp or so of pork lard, then sautéed some onions in them. Added a tbsp or so (too much to be honest but SO good) of the smoked ghost chili miso, and simmered the beans (which I soaked overnight) in this broth for about 40 mins.

They were so damn good. Amazing what you can make with scraps and homegrown things.

These good mother beans might be my favorite. The most prolific bean I grew by a landslide, they hold their texture super well and are very creamy.

10/02/2024

03/02/2024

Strawberry Hibiscus Honey Vinegar!

This is a second-life vinegar made from local “Falling Up” mead pressings, made from hibiscus, strawberry, apple and orange blossom honey!!

It’s a stunner, with an upfront flavor of strawberries and a hint of apple with some residual sweetness from the orange blossom honey.

This one is a sipper and an elevation to any apple cider vinegar you may use. It’ll be just as at home in drinks as it will be in food. Got an awesome idea today to use this in a strawberry jam jar gin cocktail! Bet it’d make an incredible addition to some of Blisspoint Meadery’s meads too. Just sayin 😉

Hitting the streets tomorrow at Labelle Winery in Derry 10-1!!

02/02/2024

Excited to be teaching my 7th class for on Monday 2/5 6:30-7:30 (but let’s be honest, probably 8) 😂

This class will be all about how to use vinegar: in food, drinks, for health, and for household.

Register on The Chelmsford library page!

31/01/2024

Nixtamalized corn for homemade corn tortillas is an absolute game changer!

I’ve been doing my “no grocery store” challenge for a little over a month now, but this meal deserves its own post.

Nixtamalization is a process of soaking dried corn in a solution with a very high ph (so the opposite of vinegar) to create a fully balanced nutritive food where else it would be sorely lacking. It’s a credit to possibly the Aztecs & Mayans from thousands of years ago, and a process well in use in Central & South America. It was traditionally done using wood ash, but I used an Amazon purchased “pure calcium hydroxide (slaked lime”.

The smell while the nixtamal is simmering is pure heaven. So corny in a deep corny way it’s hard to explain. But I’ve found that the purple and now red (this one is Bloody Butcher) varieties also have pretty strong smells of allspice & cinnamon for some reason. The flavor of these tortillas is so much like the smells - deeply corny with hints of allspice & cinnamon! Even tho I totally suck at rolling out tortillas 😂 they were amazing.

Filling was a slow cooked brisket cooked in some of my larder ingredients. Canned tomato juice, chili powder, hen of the woods koji salt, a wild mushroom soy sauce of sorts, and some fermented tomato paste.

Topped with pickled onions. Next batch I’ll add some of last year’s candied hots.

Has anyone nixtamilized other corn varieties/colors and noticed any different aromas?? I’m so curious!! I wanna smell ‘em all!! I’m looking at you 😂

24/01/2024

Koji cured steak! With mushroom/koji salt!

I cooked this beautiful local ribeye two ways. One, seasoned with the koji mushroom salt. The other was to cover this steak in the koji salt and let it sit in the fridge (uncovered) for about 36 hours.

There was definitely a deeper, meatier flavor in this one and it was SO good! Markedly better than the one I just seasoned with it, even though that one was delicious too. I meant to make a beurre blanc with my vermouth vinegar but I forgot (read I was hungry) 😂

This is part of my no grocery store challenge. To last for as long as I can :) we also had an arugula salad with microgreens from with butternut squash, cranberry goat cheese, and vermouth vinaigrette. Oh! And some cornbread I made from some Cherokee purple corn! Somehow no pictures survived.

23/01/2024

Workshop alert! Make your own probiotic pickles!

Just in time for Valentine’s Day - give yourself (and/or your loved ones) the gift of knowledge and a skill for your health. I opened up some spots so there’s a few left!

Class will be part behind the fermentation scenes (what it is, how it happens, how to do it right every time, why it’s good for you) then part make your own to take home with you.

I always have such a good time in these workshops. Come have fun with me 🫠

Bedford, MA 2/13/24 7-830pm

Link in bio

https://anc.apm.activecommunities.com/bedfordma/activity/search/detail/16167?onlineSiteId=0&from_original_cui=true

21/01/2024

Quick pickled onion recipe, probiotic style!

1/2 cup raw vinegar (I used my rhubarb Ginger Fire cider, but Wild pomegranate or another live vinegar works!)
1/2 cup water
1.5 tsp salt
1.5 tbsp sugar
2 small red onions , sliced thinly

Stir together first 4 ingredients till salt and sugar is dissolved. Add sliced red onion. Keep in the fridge. They’ll be ready to use to top salads, tacos, chicken, brisket, etc in about a day.

And don’t throw out the pickling liquid. Use that for salads when you’re done!